Pumpkin Coffee Cake

When the pumpkins get placed on the front porch I know it is time to pull out the canned pumpkin and get baking.  I do not have a go to pumpkin bread recipe and as you know I usually am looking for new recipes to try and share with my readers.  Today's choice comes from Jane Dorion's book Make-Ahead Meals for Busy Moms.

After making it I am not sure I would describe it as coffee cake so much as Pumpkin Bread baked in a Bundt pan.  The flavors blend in well, the ginger actually calmed down the second day.  I loved the streusel topping as well.  I think next time I make it I might try it in loaf pans and freeze or give away the extra loaves.  Another option might be to add the streusel topping into the batter for a little surprise when you cut into it.  Just maybe roast the nuts to maintain that robust flavor of them.

Super easy and the kids like it, except one did not care for the nuts.

1/2 cup butter, softened
1 1/2 cup sugar
15 oz can pumpkin
3 large eggs
2 1/2 cups flour
2 tsp baking powder
1 tablespoon cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp cloves
1/2 tsp salt

Streusel Topping
1/4 cup flour
1/4 cup sugar

1/4 c. light brown sugar packed
1/2 tsp cinnamon
2 tablespoons butter, melted
1/3 cup walnuts, chopped.

Preheat the oven to 350. spray the inside of a Bundt pan with nonstick spray.  In a large mixing bowl, beat the butter and sugar on medium speed until well blended.  Add the pumpkin and eggs and mix thoroughly .  In a medium bowl, combine the flour, baking powder, cinnamon, ginger nutmeg cloves and salt.  Add the flour mixture to the pumpkin mixture.  mix on medium speed until combined.  Pour the batter into the prepared pan.  Prepare the streusel topping in a small bow..  Sprinkle the streusel over the cake batter and bake 50 to 55 minutes or until a toothpick comes out clean.  Cool on a wire rack for 15 mins.  Slide a knife around the pan so that the cake does not stick when removing it.  Invert the cake onto a plate.  Serve with streusel on the top.